ADAI DOSA / LENTIL RICE CRAPES / HEALTHY DOSA

This dosa was new to me until i prepared and tasted . I liked this "Adai  dosa " as it came very crispy and lite , tasty and healthy  too . This is Tamil Nadu dish , some people will use adai dosa batter without fermentation , but it will be heavy , so if we keep it for fermentation we get lite , crispy and golden colour dosa. This south Indian break fast is full of nutritions . In summer batter get fermented soon , so you can keep little bit of batter in refrigerator , and if the remaining batter becomes sour then you can mix both batter and use to make dosa.

Ingredients :-

To grind

1. Dosa rice / normal rice                              2 cups
2. Urad dal / black gram                                1/4 -1/2 cup
3. Moong dal/ green gram                             1/4 cup
4. Chana dal / bengal gram                              1/4 cup
5. Toor dal / pigeon peas                               1/4 cup
6. Masoor dal                                             1/4 cup (optional , if added gives more colour to dosa)
7. Fenugreek seeds                                    2 tsp
8. Dry  green peas                        less than 1/4 cup (optional)   
9. Rajma/kidney beens                 less than 1/4 cup (optional)              
10. Red chilli                                              3- 4 numbers

Other ingredients

1. Oil 
2. Water
3. Salt                            1 tsp
4. Sugar                        1-2 tsp
5. Hing / asafoetida      1 pinch

For spicy adai dosa

1. Grated carrot                          2
2. chopped onion                       2
3. grated coconut/ pieces          1/2 cup
4. Green chilly                          1-2
5. Jeera / cumin seeds               1 tsp
6. Coriander and curry leaves few chopped

Method :-
Wash and soak all ingredients in a vessel with enough water , for 4 hours.

Grind the soaked ingredients in a blender/ grinder , by adding little water (use soaked water ) don't add complete water , just add as much needed to get batter consistency .

You can use the batter directly to do dosa , but i recommend fermentation , but  just 6-8 hrs fermentation is enough , after that if you don't use the batter keep in fridge (other wise it will become sour).

Take little amount of batter in a bowl , add little water (to manage the consistency of batter), salt and 1 tsp of sugar , 1 pinch of hing and mix well . Heat the thava and grease it using 2 - 3 drops of oil, take 1 laddle of batter & spread the dosa  uniformly thin  drizzle 1 tsp of oil. keep medium flame , after 2 min you can see the dosa edges will come up slowly  cook till you get golden colour dosa then remove and serve with coconut chutney  / khara chutney.

Now to do spicy dosa , grind coconut , ginger ,green chilly(we dont eat much spicy so i dint add chilly), cumin seeds coarsely and add this to batter , add grated carrot , finely chopped onion , coriander , curry leaves and mix well . 

We can't spread spicy adai thinly , so spread it little thick dosa on hot thava , drizzle 1 tsp of oil , keep medium flame , after 1 min turn the dosa and cook next side too , till you get golden colour (1-2 min).

Serve hot - hot adai dosa with coconut chutney  / kemp chutney/ chutney powder.

All the best 

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